Tomorrow is the first day of fall friends! Autumn is my absolute favorite season of the year – I’m doing a serious happy dance right now. Fall to me is apples, the sounds of football on the TV, enjoying cooler crisp temps, and getting cozy. My go to cozy feeling…comfort food. And chili is one of those feel good yummy comfort foods. It’s been a family tradition to eat chili after a long night of trick-or-treating, but in recent years we’ve gotten together early in October to enjoy pumpkin painting and a night of watching the Halloween classic Hocus Pocus. You’re never too old to love that movie.
This year I’ve decide to kick off the Fall season with a big pot of my Kicked Up Chili. I like spicy food, but you can tone this recipe down for the whole family to enjoy. It makes a big batch so I’m usually eating leftovers for days; sometimes for breakfast, lunch, and dinner [no judgment]. The silver lining is that it tastes better the next day after all the spices have soaked in. Weeknight dinners with this recipe is a breeze, just brown the meat and onions and finish off cooking in the crockpot. Dinner will be ready when you get home. Cooked traditionally this recipe is a one pot dish which equals easy peasy clean up and we all love that!
Chili recipes can be such a time-honored family tradition, passed down though the generations. Today I’m sharing with you my favorite recipe. Enjoy!
- 1 lb. ground chuck
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 can (14.5oz) diced tomatoes with green chiles (do not drain)
- 1 can chili beans (mild or medium)
- 1 can red kidney beans, rinsed & drained
- 1 can (8oz) tomato sauce
- 1 cup water
- 1 box carroll shelby's chili kit (1/2 of each spice packet, omit the masa flour)
- In a large, round, 5-quart dutch oven, brown the ground chuck and onion over med-high heat. When almost cooked through, add the garlic and stir. Continue to cook until beef is fully cooked.
- Add in the diced tomatoes (with liquid), chili beans, red kidney beans, tomato sauce and water. Stir to combine ingredients.
- Stir in ½ spice packet, ½ salt packet (optional), and ½ cayenne pepper packet.
- Reduce heat to a low simmer and cover. Let simmer for 4 hours, stirring on occasion. *Chili is ready to eat after simmering for 30 minutes, but the longer it simmers the better the flavor.
You can find Caroll Shelby’s chili kit in your grocery store or buy a box here.
Top it off
- Diced red onion
- Sour cream
- Sliced jalapenos
- Diced fresh tomatoes
- Shredded cheese
*I like to roll up a warm tortilla with melted cheese and dunk it in to my bowl of chili.
Use Up Leftovers
- Serve over a baked potato (or sweet potato)
- Top off a plate of nachos
- Go all out and make chili cheese fries (if you make these invite me over please, I’m a chili cheese fries fanatic)
Gather your family around the dinner table tonight and celebrate the changing season!
Happy Fall friends.
What’s your family favorite chili recipe? Share in the comments!